Cereal Milk Tres Leches Cake

By vealam

Ingredients

• For the cereal milk:
• 1 14 oz. can evaporated milk
• 1 14 oz. can sweetened condensed milk
• 1 cup whole milk or cream
• 3 cup Cinnamon Toast Crunch cereal
• For the cake:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated and at room temperature
• 1 cup sugar, divided into 3/4 and 1/4 cups
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• For the whipped cream topping:
• 2 cups heavy whipping cream
• 3 tablespoons sugar
• 1 teaspoon cinnamon

Details

Servings 1
Adapted from butterlustblog.com

Preparation

Step 1

To make the cereal milk:
Combine the evaporated milk, sweetened condensed milk and whole milk or cream in a large bowl and give them a good stir to combine. Add the Cinnamon Toast Crunch and stir well to make sure all of the cereal is well coated with milk mixture.
Let sit for at least 30 minutes, stirring once or twice. Once the cereal is nice an soggy, pour the mixture into a blender and give it a good whirl. Strain the mixture through a fine mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out, but do not force the pureed cereal through the sieve. You will end up with about 3 cups of liquid, give or take about 1/4 cup. Cover and refrigerate until ready to use.
To make the cake:
Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
Combine flour, baking powder, and salt in a large bowl and whisk together to combine.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in whole milk and vanilla.
Pour the egg yolk mixture over the flour mixture and stir very gently until combined. Quickly clean the bowl then beat the egg whites on high speed until soft peaks form. Pour in remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Turn the cake out onto a rimmed platter or baking sheet and allow to cool.
When cake is cool, use a fork to poke holes all over the top. Slowly drizzle all but about 1 cup of the milk mixture, try to get as much around the edge of the cake as you can.
Allow the cake to absorb the milk mixture for about 15 minutes then drizzle over about another cup of the milks. Now let the cake site for another 30 minutes or so to soak up all of the milk. You'll end up with about 1 cup of cereal milk left. You won't need this for the recipe so you can drink it, use it in another recipe or discard.
To make the whipped cream topping:
In a stand mixer fitted with whisk attachment or with a hand mixer, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. In the last few moments of whipping, add in the cinnamon and whip until evenly distributed.
Spread over the surface of the cake. Garnish cake with more Cinnamon Toast Crunch, then cut into squares and serve.